A FOOD TRADITION
Northwestern Argentine Cuisine
Northwestern Argentine cuisine is associated with Jujuy, Salta, Tucuman, Catamarca and neighboring Andean valleys, where Indigenous Andean, Quechua-related and Spanish influences meet. Maize, potatoes, squash, quinoa, beans, peppers and aromatic herbs are central, alongside goat, beef and sometimes llama. Cooking commonly uses earthenware pots, slow simmering, grilling and dough-based preparations made from corn or wheat. Characteristic examples include humitas, tamales saltenos and locro, while regional empanadas and spicy stews express local variations. The tradition shares ingredients and techniques with Bolivia, Chile and Peru, and should not be presented as an exclusive Argentine invention.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
Regional comparisons are still being added.
We haven’t documented local versions for this cuisine yet. Explore its dishes while this section grows.
Explore the dishes →Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.